This remoulade sauce recipe offers a flavorful and tangy dip or condiment that pairs perfectly with seafood, fried foods, and sandwiches. Made with a combination of mayo, mustard, garlic, horseradish, Worcestershire sauce, and Cajun seasoning, this sauce brings a bold kick to any dish. It’s easy to prepare and can be stored in the fridge for up to a few days, allowing the flavors to deepen over time. Whether served as a dip for shrimp, a spread for sandwiches, or a sauce for crab cakes, this remoulade sauce will elevate your meals. Perfect for casual gatherings, seafood lovers, or anyone looking for a spicy and creamy condiment.

Ingredients:

1 cup mayo
2 tablespoons grainy or Creole mustard
1 clove garlic, minced
1 tablespoon creamed horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Cajun seasoning (I used Tony Chachere’s)
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1 tablespoon chopped fresh parsley

Instructions:

In a small bowl, combine mayo, mustard, minced garlic, creamed horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper (if using), and chopped parsley.
Mix until well combined.
Refrigerate the sauce for at least 30 minutes to allow the flavors to meld together, though you can serve it immediately if needed.

Why You’ll Love This Recipe

Bold Flavor: With a perfect balance of tangy, spicy, and savory notes, this remoulade sauce is packed with flavor.
Versatile: Great as a dip, sandwich spread, or sauce for seafood, fried foods, and more.
Quick and Easy: Made with simple pantry ingredients and ready in minutes.

Tips

Let It Rest: For the best flavor, refrigerate the sauce for at least 30 minutes before serving to let the ingredients blend together.
Adjust Heat: Add more or less cayenne pepper based on your spice preference. If you like it milder, omit it entirely.
Consistency: If you prefer a thinner sauce, you can add a small amount of lemon juice or a touch of water to reach your desired consistency.

Variations and Substitutions

Mustard: If you don’t have grainy mustard, regular Dijon mustard can be used as a substitute.
Horseradish: If you don’t have creamed horseradish, fresh horseradish or prepared horseradish will work too.
Herbs: Fresh dill or tarragon can be used in place of parsley for a different herbal twist.

FAQs

Can I make this sauce ahead of time?
Yes! This remoulade sauce can be made a day or two in advance and stored in the refrigerator.

Is this remoulade sauce spicy?
The heat comes from the cayenne pepper and Cajun seasoning. Adjust these to your liking to make the sauce more or less spicy.

What is remoulade sauce used for?
Remoulade sauce is commonly served with seafood like shrimp or crab cakes, but it also pairs well with fried foods, chicken, and even as a spread for sandwiches.

Serving Suggestions

Seafood: Serve with shrimp, fried fish, or crab cakes for a classic pairing.
Sandwiches: Spread it on a po’ boy sandwich or use it as a dipping sauce for fried chicken or fries.
Veggies: It also makes a great dip for raw veggies, roasted potatoes, or crispy appetizers.